Sweetness around the world

The Oxford Companion to Sugar and Sweets

No matter where in the world you go, pastries are a universal treat. From Turkish baklava to Italian cannolis, French croissants to American cherry pie, these morsels of sweetness are a culinary tradition that knows no borders. Whether you’re boarding an overseas flight or hanging around the neighborhood, we’ve hand-picked several pastry shops from the Oxford Companion to Sugar and Sweets to add to your personal itinerary.

Darra Goldstein is the Willcox and Harriet Adsit Professor of Russian at Williams College, having earned her PhD in Slavic Languages and Literatures from Stanford University. She combines her love of literature with a passion for food studies, a field she helped pioneer by founding Gastronomica: The Journal of Food and Culture, which has been called a culinary New Yorker for its incorporation of photography, poetry, and art alongside thoughtful articles on all aspects of the foods we eat. She serves as the Series Editor for California Studies in Food and Culture (UCAL Press) and the Food Editor for Russian Life magazine. Goldstein is also a prolific author who has written or edited thirteen books, including four award-winning cookbooks. She is editor of The Oxford Companion to Sugar and Sweets.

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